Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Beef Wellington

on June 24, 2014


Looks great, right? It’s really a very posh meal and made for special occasions but my version is really simple yet elegant. In a earlier post I showed my take on a surf and turf done with Beef Wellington and some fresh fish that Steve caught that morning. You can see that picture under the “picture perfect” category of this blog. Anyway, one of the ingredients for this dish is traditionally a pate’, often a pate’ de foie gras. Well I don’t know about anyone else’ but my grocery store doesn’t  have this, and if they did I have a feeling it’s not affordable. They do however have a pork pate’ and I’m just not sure how that would work with this dish. So as usual, I’m changing things up. Let’s start with what’s known as Duxelles. They always have fancy words for what really just a mixture of minced mushrooms, shallots, garlic, herbs, butter, white wine, and a touch of cream. This is what I’m using to take the place of the pate’. Trust me on this, it will work. Starting out with a food processor add 3 cloves of garlic and pulse.





After I’ve pulse the garlic I add one large shallot and do the same, them add 1 pint of cremini mushrooms to the processor until all the ingredients are finely minced. To this I add 1 tablespoon of olive oil as a binder, to help blend all these ingredients together. This is what it will look like at this point.


It looks weird now but just wait. In my pictures of ingredients above, you’ll notice that there are some Italian style bread crumbs on stand by, I explain that in just a minute. So now a large saute pan with 2 tablespoons of unsalted butter and a touch of olive oil.


Next I add the Duxelle (mushroom mixture) to the hot pan with a splash of white wine and let that cook and reduce for 5 minutes or so on med heat. At this point I chop up the fresh thyme leave and add those right in. So then this is what you’ll have.


Moving along I add 2 tablespoons of heavy cream to this and stir until combined. Let that go for another minute. You m ay notice at this point there is still too much liquid for this to have the consistency of a pate’. That’s where the bread crumbs come in. Add 1/2 of cup to this and stir until completely combined, This will take care of any extra liquid and give you the right consistency.


Now you’re probably thinking this seems like a lot of work and we haven’t even began to put this together. Well when you explain this step by step it just seems overwhelming but when you have everything you need together and you follow these steps it’s really not so bad and the end result will be worth it. Now for the steaks.




Now traditionally Beef Wellington is made with a whole tenderloin wrapped in puff pastry. But these are i

ndividual ones, which I love. I like to sear my steaks first, this is a personal preference, I just like a crust on the outside so I do this first. Just a little salt and pepper in a hot saute pan just a minute on each side. I then take them off and let them cool for a second.


So to get the mushroom mixture to adhere to the steaks, I mix 1 tablespoon each of Dijon and whole grain mustard together and spread this over the top of the steaks.



You want to remember when using puff pastry, to keep it in the frig until you’re ready to use it. You want it to be cold so let it thaw overnight in the frig. Lay one sheet out on your board and place the steak in the center.



For even more flavor I add to slices of Prosciutto and wrap those around the steaks with the mushroom mixture.



Now just take one side and pull the other side over to it pinching the two sides together. Then fold over the two sides in and place this side down on the baking sheet. I also make 3 slits in the top to release the steam and then score in a criss cross pattern. Finally, brush with egg wash and bake at 400 degrees for 25-30 minutes or until pastry is done and golden brown.


Serve simply with some roasted asparagus, and there it is, the most delicious Beef Wellington you have ever tasted.




2 responses to “Beef Wellington

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